These gluten-free almond-flour banana pancakes have a lovely nutty flavor that complements the sweet bananas.
Vanilla and nutmeg tie everything together.
Add almond flour; stir until combined.
Photo:Will Dickey
Add eggs, honey, vanilla, salt and nutmeg; stir until combined.
Grease a large nonstick skillet with 1 1/2 teaspoons butter; heat over medium-low heat until the butter melts.
Spoon batter (a heaping 1/4 cup per pancake) into the pan to make 4 pancakes.
Will Dickey
Cook until the bottoms are golden brown and the edges begin to set, about 3 minutes.
Flip and cook until golden brown on the bottoms, about 2 minutes.
Repeat with the remaining 1 1/2 teaspoons butter and the remaining batter.
Will Dickey
Thinly slice the remaining 1 banana.
Top the pancakes with banana slices and drizzle with maple syrup, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Will Dickey
(-) Information is not currently available for this nutrient.
